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4 Steps to get ready to shop
2.Choose seasonal local
fish
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Fish are in season when they are
not in their reproductive phase. By only eating fish which are
in season, we allow species to reproduce each year, helping
to maintain healthy stock levels.
And by eating fish from your region or country, we reduce the
thousands of kilometers of plane and road travel that is used
in the massive transportation of fish all around the world.
A Mediterranean calendar:
Winter:
Red mullet (triglia), white seabream (sarago),
sardine (sardina), amberjack (ricciola), seabream (pagello),
anchovy (alice), monkfish (pescatrice), bonito (palamita), mackerel
(sgombro), short-necked clam (carpetshell, vongola verace),
turbot (rombo chiodato), octopus (polpo), cuttlefish (seppia),
dolphinfish (lampuga).
Spring:
Horse mackerel (sugarello),
mackerel, gurnard (gallinella), seabass (spigola), white seabream
(sarago), leerfish (leccia), bonito (palamita), seabream (pagello).
Autumn:
Albacore (alalunga), seabass (spigola), red mullet
(triglia), turbot (rombo chiodato), gurnard (gallinella), dolphinfish
(lampuga).
All year round:
Grey mullet (cefalo),
striped bream (mormora), picarel (zerro), saddled bream (occhiata).
Place of origin:
A fish's place of origin
is often not displayed in the shop and instead there is just
a number. This is a code defined by the FAO
to show where the fish was caught:
21 - North West Atlantic
27 - North East Atlantic
37 - Mediterranean Sea
51 and 57 - Indian Ocean |
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